Chocolate truffle: Difference between revisions
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A '''chocolate truffle''' is a [[French cuisine|French]] [[chocolate]] [[confectionery]]<ref>{{Cite book |last=Chrystal |first=Paul |url=https://books.google.com/books?id=RBcuEAAAQBAJ |
A '''chocolate truffle''' is a [[French cuisine|French]] [[chocolate]] [[confectionery]]<ref>{{Cite book |last=Chrystal |first=Paul |url=https://books.google.com/books?id=RBcuEAAAQBAJ&dq=%22chocolate+truffle%22+history&pg=PT192 |title=The History of Sweets |date=2021-06-30 |publisher=Pen and Sword History |isbn=978-1-5267-7886-4 |language=en}}</ref> traditionally made with a chocolate [[ganache]] centre and coated in [[Cocoa solids|cocoa]] powder, [[coconut]], or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape.<ref name="auto">{{Cite web|url=https://chocolateglossary.com/chocolate-definitions/truffle/|title=Truffle|website=chocolateglossary.com|access-date=July 16, 2023}}</ref> The name derives from the chocolate truffle's similarity in appearance to [[truffle]]s, a [[Tuber (fungus)|tuber fungus]].<ref name="auto"/> It was created in the city of [[Chambéry]] by the pastry chef Louis Dufour.<ref>{{Cite book |last=Esser-Simons |first=Myriam |url=https://books.google.com/books?id=xbCeDwAAQBAJ&dq=truffe+chocolat+louis+dufour&pg=PA234 |title=Balade culinaire à travers les siècles illustrée de nombreuses recettes - Tome VI (deuxième partie): Depuis l'Antiquité jusqu'à nos jours - Les entremets sucrés et les desserts |date=2019-01-09 |publisher=Editions Edilivre |isbn=978-2-414-30942-9 |language=fr}}</ref><ref>{{Cite book |url=https://books.google.com/books?id=q_7NoAEACAAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia |date=2001 |publisher=Clarkson Potter |language=en}}</ref> |
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==Varieties== |
==Varieties== |
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[[Category:Confectionery]] |
[[Category:Confectionery]] |
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[[Category:Chocolate desserts]] |
[[Category:Chocolate desserts]] |
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[[Category:French confectionery]] |
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Latest revision as of 07:26, 11 October 2024
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| Type | Confection |
|---|---|
| Place of origin | France |
| Main ingredients | Chocolate ganache, chocolate or cocoa powder |
A chocolate truffle is a French chocolate confectionery[1] traditionally made with a chocolate ganache centre and coated in cocoa powder, coconut, or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape.[2] The name derives from the chocolate truffle's similarity in appearance to truffles, a tuber fungus.[2] It was created in the city of Chambéry by the pastry chef Louis Dufour.[3][4]
Varieties
[edit]
Over the years, many varieties appeared under different names :
- The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.[5]
- The Swiss truffle, made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Like the French truffles, these have a very short shelf life and must be consumed within a few days of making.[6]
- The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.[7]
- The typical European truffle, made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type of emulsion.[8]
- The American truffle, a half-oval-shaped, chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat, and in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.[9]
Other styles include:
- The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.[10]
- The Californian truffle, a larger, lumpier version of the French truffle, first made by Alice Medrich in 1973 after she tasted truffles in France. She sold these larger truffles in a charcuterie in the Gourmet Ghetto neighborhood of Berkeley; then, in 1977, she began selling them in her own store, Cocolat, which soon expanded into a chain. Medrich is largely credited for starting the American craze for truffles.[11]
See also
[edit]
References
[edit]- ^ Chrystal, Paul (June 30, 2021). The History of Sweets. Pen and Sword History. ISBN 978-1-5267-7886-4.
- ^ a b "Truffle". chocolateglossary.com. Retrieved July 16, 2023.
- ^ Esser-Simons, Myriam (January 9, 2019). Balade culinaire à travers les siècles illustrée de nombreuses recettes - Tome VI (deuxième partie): Depuis l'Antiquité jusqu'à nos jours - Les entremets sucrés et les desserts (in French). Editions Edilivre. ISBN 978-2-414-30942-9.
- ^ Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Clarkson Potter. 2001.
- ^ Franklin, Rebecca. "Totally Indulgent Traditional French Dark Chocolate Truffles - Yum". The Spruce Eats. Retrieved November 16, 2020.
- ^ Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
- ^ Kroeger, Tim (June 4, 2021). "Spanish Trufas de Chocolate Recipe (Chocolate Truffles)". SpanishFoodGuide.com. Retrieved June 4, 2021.
- ^ "Chocolate Truffle - Homemade Chocolate Truffle Recipe". cult.fit. Retrieved June 4, 2021.
- ^ "Sweet surrender", Los Angeles Times, February 8, 2006
- ^ "Pralines VS Truffles". Makingchocolates.wordpress.com. April 16, 2011. Retrieved May 27, 2013.
- ^ Barron, Cheryll Aimee (September 25, 1988). "Madam Cocolat". The New York Times.
External links
[edit]
Chocolate Truffle at the Wikibooks Cookbook subproject
Media related to Chocolate truffles at Wikimedia Commons
